Raspberry Thumbprints Recipe

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Raspberry Thumbprints Recipe

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Berry jam really complements these tender, buttery treats rolled in nuts. With a ruby-red center, they're especially nice for the holiday season.—Linda Harrington, Hudson, New Hampshire
MAKES:
36 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup packed brown sugar
  • 1 egg, separated
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup finely chopped walnuts
  • 1/2 cup seedless raspberry or strawberry jam

Directions

In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until dough is easy to handle.
In a shallow bowl, whisk egg white until foamy. Place nuts in another shallow bowl. Shape dough into 3/4-in. balls. Dip in egg white, then roll in nuts.
Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 350° for 8-10 minutes or until set.
Remove to wire racks to cool completely. Spoon jam into each cookie. Store in an airtight container. Yield: 3 dozen.
Originally published as Raspberry Thumbprints in Country Woman Christmas Annual 2010, p66

Nutritional Facts

1 each: 70 calories, 4g fat (2g saturated fat), 13mg cholesterol, 37mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 1/2 cup butter, softened
  • 1/4 cup packed brown sugar
  • 1 egg, separated
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup finely chopped walnuts
  • 1/2 cup seedless raspberry or strawberry jam
  1. In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until dough is easy to handle.
  2. In a shallow bowl, whisk egg white until foamy. Place nuts in another shallow bowl. Shape dough into 3/4-in. balls. Dip in egg white, then roll in nuts.
  3. Place 1 in. apart on ungreased baking sheets. Using a wooden spoon handle, make an indentation in the center of each cookie. Bake at 350° for 8-10 minutes or until set.
  4. Remove to wire racks to cool completely. Spoon jam into each cookie. Store in an airtight container. Yield: 3 dozen.
Originally published as Raspberry Thumbprints in Country Woman Christmas Annual 2010, p66

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